A variation of this magnificently layered Tuile Torte appeared in my first book, “The New Pastry Cook”. It is actually easy to make but it is time consuming. The fact that most of it can be done ahead makes it very possible. Fourteen layers of tuile and 13 layers of mousse are a show stopper any way you look at it. There is another view of a slice of the torte in the slide show above on my banner.
A series of tulle layers made on the bottom of an upside down 9″ round cake pan is the time consuming part. How fast it goes depends upon how many pans you have and how fast you can spread the batter.
When I first went into business, there was one caterer who loved this so much, he served it at every upscale party they had. When I had to make 20 of them, I pulled this from the list of available desserts. I heard about it to the day I closed. But 280 layers isn’t fast no matter how many pans you have or how fast you are. Continue reading